THE RECIPE JOURNAL · Dessert
Chai Tea Cake Finished with Ginger Cream Cheese Icing
Warm spices and a hint of sweetness come together in this cozy cake, perfect for sharing with friends and family. Topped with a smooth ginger cream cheese icing, it’s a delightful treat for any occasion.
FROM THE KITCHEN • Chai Tea Cake Finished with Ginger Cream Cheese Icing
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken Flavored with Citrus
Something delicious to watch next.
01
Step 1
Start by heating your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a saucepan, combine the water, tea bags, fresh ginger, cardamom pods, and a pinch of cinnamon and cloves. Bring it to a boil, then lower the heat and keep it warm while you prepare the rest.
02
Step 2
In a large bowl, cream together the butter and sugar until it’s light and fluffy. Beat in the molasses and egg until everything is well combined. In another bowl, whisk together the flour, baking soda, cardamom, salt, and the rest of the cinnamon and cloves. Add these dry ingredients to the wet mixture in two batches, stirring gently to combine.
03
Step 3
Strain the warm spiced tea and slowly pour it into the batter, mixing until smooth. The batter will be a bit thin, which is perfect. Divide it evenly between your prepared pans and pop them in the oven. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then run a knife around the edges and carefully turn them out onto a rack to cool completely, about 30 minutes.
04
Step 4
While the cakes are cooling, make a simple syrup by simmering water, sugar, and tea bags in a small pot over medium-high heat until the sugar dissolves, about 5 to 7 minutes. Take it off the heat and let it cool a bit. Brush this syrup over the cooled and leveled cakes, soaking them just enough to keep them moist but not soggy. Pop the cakes in the fridge for about an hour before frosting.
05
Step 5
For the icing, beat together cream cheese, butter, and grated ginger until smooth. Add the sugar and keep mixing until it’s creamy and spreadable. Frost your cake and enjoy!
Why you’ll love it
This cake combines warm spices with a smooth, tangy icing, creating a perfect balance of flavors. It’s cozy and comforting, ideal for tea time or special gatherings. The ginger cream cheese icing adds a fresh twist that makes every bite memorable.
How to serve
Serve this cake with a hot cup of chai or black tea to enhance the spice notes. It also pairs well with a dollop of whipped cream or a sprinkle of crystallized ginger for extra texture and flavor.
Storage & leftovers
Store the cake in an airtight container in the refrigerator to keep the icing fresh. It will stay good for up to 4 days. For longer storage, wrap it tightly and freeze for up to 2 months, then thaw in the fridge before serving.
